Sauteed Zucchini with Feta

I LOVED this dish!  Loved!  For some reason my pics turned out really dark and kind of un-appetizing, but don't let that turn you off to this recipe.  This recipe is super easy, cheap (using zucchini in season from the store or even better, using your own!) and so good.  Zucchini just needs to be seasoned enough, and it is, in this recipe.  If using zucchini from your garden, don't use the huge ones.  Harvest them while still very small for the best flavor and texture in this recipe.  I bought ones that were about six inches long and maybe the width of two fingers, so pretty small.  You can use smaller, as well.  (If you're lucky enough to buy tiny zucchinis with the flowers still attached, chop those up and throw them in too!)  The original recipe calls for zucchini and yellow summer squash, but I just used zucchini.

Sauteed Zucchini with Feta
adapted from the Kitchn

2 tablespoons extra-virgin olive oil
1/2 medium red onion, diced
2 teaspoons fresh thyme leaves (or 1/2 tsp dry)
2 cups diced zucchini, summer squash, or a mix (I used only zucchini; choose small ones)
Kosher salt and freshly ground black pepper
1/4 cup crumbled feta

1.  Warm a large skillet over high heat, then add the olive oil, red onion, and thyme. Cook for 2 to 3 minutes, until the onion is soft, then add the zucchini and squash. Season with 1/2 teaspoon of salt (or to taste!) and a couple grinds of black pepper, and cook for 4 to 5 minutes, until the squash is tender and has a little color. Scoop the squash into a serving bowl and top with crumbled feta. Serve immediately.

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